Different forms of barbecue and grilling trends can be found in almost every country in the world. Why is that? One thing is clear - grilling is one of the most important forms of socialization and culture. After all, it is more acceptable for everyone to communicate at a table full of food.
We invite you to familiarize yourself with the global grilling trends. We're not going to lie, some of them can be a bit of a culture shock. But who knows - maybe these dishes will give you the courage to improvise.
Argentina
When talking about Argentina, we must mention beef and the traditional method of grilling meat on coals - asad. At first, large firewood is burned to coals, then not only steaks are cooked on the grill, but also chorizo or morcilla sausages, pig intestines, bacon, ham cuts, provoletta cheese and others. If you visit Argentina and are offered to try it parallel, know that this is a collection of the most diverse grilled meats.
How to prepare asad? The meat is lightly salted just before cooking. Meat is flavored with sauce only after it is cooked.
Also speaking about Argentina, it is necessary to mention chimichurri. It is a meat sauce made from chopped parsley, olive oil, oregano, garlic and wine vinegar. This traditional version can be flavored with cumin, thyme, paprika, lemon, basil or coriander. if you want chimichurri can be used instead of meat marinade.
Brazil
When you want to try barbecued meat while visiting Brazil, it will be useful to remember one word - churrasco. Rhodesia type restaurants, don't be surprised to see waiters walking around the hall with huge meat skewers. They cut the desired amount of meat for all the guests who express a request. For side dishes, you will be offered baked potatoes, fried bananas, green leafy vegetables, black beans or rice.
Philippines
Lechon is a Spanish dish that is especially popular in the Philippines. After ordering lechón, you will be served a spit-roasted pig or part of it. First, the piglet is rubbed with a mixture of spices, then its inside is stuffed with vegetables and herbs. The piglet is roasted over coals for several hours.
The piglet is constantly doused with glaze, which gives its skin a savory taste and crispiness. It is said that the crispy skin is the most desirable part of the pig.
Lechon is the main axis of every celebration. This dish is served with a thick liver sauce.
Greece
The national Greek grilled dish on skewers is souvlaki. These are small pieces of meat (chicken, lamb, pork) alternately cooked with vegetables. Most often, such skewers are served together with fried potatoes or in pita bread. Of course, skewers are flavored with various sauces.
Also in this Mediterranean country, one of the most popular grilled dishes is different types of squid.
Hawaii
The visiting card of this island is hammer piglet. His cooking method is really unconventional.
Kalua means a hole and this is the main clue to the way of preparing the piglet: a hole is dug in the ground almost two meters deep, the so-called i take, its bottom is lined with hot stones. The piglet, wrapped in banana or tea leaves, is then lowered and buried under sand and earth, and left for about five hours.
After digging up the pig, its minced meat is mixed with the fat released during cooking.
India
Traditional Indian barbecue is the so-called tandoor. It is a tall, cylindrical, pot-like stove with wood or coal burning at the bottom. In such grills, there is also traditional cooking Indian naan bread. The patties of dough are stuck to the grill wall, close to the top opening. Naan bread is baked in just a few minutes. Meanwhile, the meat is skewered on metal skewers that are placed vertically in the grill.
Indonesia
A typical dish is meat strung on wooden skewers, being prepared satay in barbecues. Such necklaces are baked both in the carts of street vendors, and in restaurants, and in the homes of locals.
in Indonesia satay variations are many and varied. Recipes and specific names vary by region. For example, sat Madura the dish originates from the island of Madura. It is usually made from lamb and seasoned with thick sweet soy sauce. Chickens sat Madura usually served with peanut sauce. Of course, both options are served with rice or a rice patty wrapped in banana, coconut leaves. In total, over 40 different ones can be counted satay options. Some of them come with turtle, eel, ox intestines, goat and other meats.
USA
American barbecue dates back to the 1800s, when poor farmers used to roast pigs over fires. Now the United States is the first country that comes to mind where grilling and barbeque culture is widespread.
In the United States, pork dominates barbecue, although chicken and beef are slowly becoming more popular. Undoubted leader and global symbol - svožtinis.
Jamaica
How about Jamaican chicken? The locals have a few tricks that make their fried chicken extra juicy. First of all, it is marinated in the traditional way jerk in marinade. There is certainly more than one way to prepare this marinade, but the basis is always allspice, thyme, scallions, a particularly hot type of local hot peppers, fresh ginger and soy sauce.
Another step that gives the meat a special taste is that it is cooked not on a grill, but on tree branches placed over smoldering coals. This is how the oil secreted by the tree is absorbed into the meat.
Finally, the meat is cut into small pieces - this way it absorbs better jerk sauce The sauce is only slightly more runny in consistency than the marinade.
Japan
There is no shortage of traditional restaurants teppanyaki barbecues. These are electric grills with a flat surface, on which food is cooked in front of restaurant guests. Also, small portable ones have been used in the country for a long time hibachi barbecues. Their basis is an aluminum or cast-iron pot, on top of which a cooking grate is placed. Food is cooked using charcoal.
These barbecues are also cooked on them yakitori the dishes are a common sight in both Japanese restaurants and picnics in parks. The most essential attribute is a round, long-handled fan uchiwa, with which the bakers ventilate the coals.
Yakitori - this is the general name of a meal strung on wooden skewers. Another name is ushiyaki means the same thing. Such necklaces are made from meat, vegetables and seafood.
During the New Year, the Japanese traditionally grill sea carp no shioyaki. Japanese eggplant is also often grilled yaki nasu and sukiyaki - thin strips of beef.
China
China is simply too big to have just one traditional way of cooking meat. Today, even several primary schools are known. The first is this chuanr. Large pieces of meat (usually lamb) heavily seasoned with cumin are grilled on skewers.
Another method of cooking meat is called char siu. In this rich Cantonese culinary world, it is customary to season pork with a spice mixture of honey, dark soy sauce, red bean paste, hoisin sauce, rice wine and red food coloring. The pork is grilled on a skewer.
Korea
Bulgogi is one of the most popular local dishes. Bulgogi is made from extra thinly sliced marinated beef. Koreans also love to bake maybe. These are marinated beef or pork ribs.
How to distinguish a Korean restaurant? In the middle of each table is a small built-in grill, usually a charcoal grill. Guests cook their own steaks on it. These grills have built-in special grease drawers. Meat fat runs into it, which can later be used instead of a great sauce.
Colombia
In Colombia, there is a very interesting roast cut of beef - lomo al trapo. First, it is lightly marinated, then wrapped in a cotton kitchen towel and placed between the coals of the grill. One side is baked for exactly nine minutes, the other for another eight. Of course, the towel burns completely.
Colombians are most proud when the steak remains pink on the inside and browned on the outside. True, in order to determine whether the meat is cooked and suitable for eating, they use it food thermometer.
South Africa
We probably won't lie when we say that the locals wouldn't last a day without it braai barbecues. September 24th is even a national holiday dedicated to her Bra day
Most of the time, the barbecue offers roast beef, roast chicken, pork chops, but local favorites are boerewors or lamb kebabs. Boerewors – these are beef, lamb and pork sausages, seasoned with a mixture of various spices.
Turkey
We will not surprise anyone when we say that Turkey is famous for various types of kebabs, but it is also important to mention the traditional izgara kofte the dish. These are nothing but barbecued meatballs made from lamb, beef or turkey. Before cooking, minced meat is simply mixed with chopped onions and spices.
Middle East, Central Asia
While in the region, give it a try shish kebabs, the meat of which is grilled on metal skewers. Traditionally, the locals choose lamb, but they also cook beef, goat meat, pork, chicken or fish.
Vietnam
The last area we cover - Vietnam - is certainly not inferior to the ones discussed before.
It is customary for locals to grill local delicacies: meat of bats, frogs, even rats. Also, snake meat, which sounds exotic to us, is very popular there and valued for its high protein content.
If you don't consider yourself a huge foodie, ask for it when you're in Vietnam dog. You will be served marinated pork cutlet grilled on wooden skewers.
If you don't know exactly when you should cook food in direct heat, when in indirect heat, you can find out by reading the text here.
Based on VMG's Grill Bible.
